Suet in "spotted dick"

While reading in another thread, I came across a reference to something called spotted dick. Not knowing what it was I googled it and found out that it contains something called suet. I vaguely remember hearing something about it decades ago and I had to look that up also.

Not meaning to insult anyone but isn't that quite unhealthy ?

Re: Suet in "spotted dick"

I googled dick and it's american for penis.

Re: Suet in "spotted dick"

There was a thread on here a while back where it was considered not to be PC to use that word spotted 'dick'. Instead it had to be Spotted Richard, apparently. No idea where that came from but the details are below:

https://www.over50sforum.com/showthr...Richard&page=3

Post #22

"Also why do we now have to say Spotted Richard about a good old fashioned English Pudding"

Re: Suet in "spotted dick"

You eat it!

Re: Suet in "spotted dick"

Plum jam roly-poly:





Ingredients

150g/5½oz self-raising flour, sifted
75g/3oz vegetable suet
100ml/3½fl oz cold water
pinch salt
5 tbsp plum jam

Re: Suet in "spotted dick"

Good heavens ! if you were going to google it, why in the world would you only google "dick". Why didn't you google "spotted dick".

Are you NOT very familiar with it ? It is, after all, an English pudding.

Re: Suet in "spotted dick"

Probably no more unhealthy than Dumplings. They made with Suet too, and what about Suet pastry?

I remember my Mum, and my Nan, making Spotted Dick with custard for us when we were kids. Don't think I liked it much though.

Re: Suet in "spotted dick"

Ah, Ok. Just asking 'cause I don't use suet in anything. Thank you

Re: Suet in "spotted dick"

I suppose it's the equivalent of the US's shortening? In this case, it's beef fat finely shredded then mixed with a small amount of flour to stop the pieces sticking together. Pastry, dumplings, puddings are normally made at a ratio of two to one, i.e, two parts self-raising flour, one part suet mixed with enough cold water to make a soft dough.

Rolled out fairly thickly and placed on top of a pie dish of stew then baked in the oven is what is called (in Yorkshire at least), a suet crust. The pastry is steamed from below by the stew making the pastry light and fluffy, while the baking gives it a nice crispy crust.

While using suet to be eaten every day is not recommended of course, a nice suet crust, spotted dick or jam/treacle roly-poly is a nice treat once in a while.

Re: Suet in "spotted dick"

Steak & kidney pudding



https://www.bbcgoodfood.com/recipes/...kidney-pudding